SWEET SPOT

This dessert can be made in advance and requires no cooking – perfect for Seder nights, especially as this year they fall over Shabbat, too. It’s light and tasty and just happens to be vegan. Serves eight to ten Preparation: 20 minutes, plus four hours’ soaking

No cooking

INGREDIENTS

300g macadamia nuts 300g cashews

150g Medjool dates, pitted 50g dried coconut

90g coconut oil, melted (gently warmed)

30ml lime juice, approx one lime 150g raw agave nectar

2 tsp vanilla extract

400g mixed berries, such as blueberries and raspberries

METHOD

● Line a 22cm loose-based cake tin with baking parchment paper.

● Place macadamia nuts in large bowl and cover with cold water for one hour.

● Place cashews in separate bowl and cover with cold water. Soak nuts for four hours, then rinse, drain and set aside.

● Pulse macadamia nuts, dates and coconut in food processor to a sticky crumb-like consistency. Transfer to the base of the prepared cake tin and press down to make the base.

● Place cashews, coconut oil, lime juice, agave nectar, vanilla extract and 2 tbs water into the food processor. Purée until smooth.

● Pour mixture on to the base and freeze for one to two hours, or until firm.

● Remove from freezer, slice while frozen and transfer to serving platter.

● Defrost in fridge for one hour, or in the kitchen for

30 minutes; top with berries and serve.